50+ Irresistible Easter Luncheon Recipes to Celebrate Spring

Easter is a time to celebrate with family and friends, and what better way to bring everyone together than with a delicious, festive luncheon?

Whether you’re hosting a large gathering or a smaller, intimate meal, creating a memorable Easter spread requires a variety of recipes that are both flavorful and visually stunning.

From savory dishes to sweet treats, your Easter luncheon should reflect the season’s fresh ingredients and the warmth of the holiday spirit.

In this article, we’ve compiled a collection of over 50 mouthwatering Easter luncheon recipes to make your celebration unforgettable.

These recipes offer something for everyone, from light and refreshing salads to hearty main courses and indulgent desserts. Let’s dive into these tasty ideas that will bring joy to your Easter table!

50+ Irresistible Easter Luncheon Recipes to Celebrate Spring

With these 50+ Easter luncheon recipes, you’ll have everything you need to create a delicious and memorable spread for your family and friends.

From vibrant spring salads to savory roasts and decadent desserts, these dishes celebrate the flavors of the season and offer variety for every palate.

Whether you’re preparing a traditional Easter meal or trying something new, these recipes will add the perfect touch to your festive gathering.

So, roll up your sleeves, get cooking, and enjoy the company of your loved ones as you indulge in these delicious Easter dishes!

Smoked Salmon Salad with Lemon Dill Dressing

This Smoked Salmon Salad with Lemon Dill Dressing is a light and refreshing choice for an Easter luncheon. With the perfect balance of smoky, tangy, and fresh flavors, it makes an elegant and healthy dish that pairs well with the seasonal spirit of Easter. The salad features tender smoked salmon, crisp mixed greens, and a homemade lemon dill dressing that adds an irresistible zing to every bite.

Ingredients:

• 8 oz smoked salmon, thinly sliced
• 4 cups mixed greens (arugula, spinach, and watercress)
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• 1/4 cup capers
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

For the Dressing:

• 1/4 cup Greek yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Salad: In a large bowl, toss together the mixed greens, cucumber, avocado, red onion, and capers.
2. Make the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
3. Assemble the Salad: Arrange the smoked salmon slices over the greens. Drizzle with the lemon dill dressing.
4. Serve: Garnish with additional fresh dill or a squeeze of lemon juice before serving.

This smoked salmon salad offers a delightful combination of textures and flavors that are sure to impress your Easter guests. The creamy lemon dill dressing ties everything together beautifully, and the delicate smokiness of the salmon adds a savory depth. This dish is not only a healthy choice but also a visually appealing centerpiece for any Easter luncheon. It can be made ahead of time, making it an easy and convenient option for busy hosts.

Herb-Crusted Rack of Lamb with Roasted Vegetables

A traditional Easter dish, the Herb-Crusted Rack of Lamb with Roasted Vegetables is a show-stopping centerpiece perfect for a festive luncheon. The succulent rack of lamb is coated in a fragrant herb crust, while the roasted vegetables add a comforting side. This dish balances rich flavors with light, seasonal vegetables, offering an impressive yet manageable main course for your Easter celebration.

Ingredients:

• 1 rack of lamb (8 ribs), frenched
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 lb carrots, peeled and cut into sticks
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil (for vegetables)

Instructions:

1. Prepare the Lamb: Preheat your oven to 400°F (200°C). Rub the lamb rack with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let it marinate for about 30 minutes.
2. Roast the Vegetables: Toss the baby potatoes, carrots, and cherry tomatoes with olive oil, salt, and pepper. Arrange them on a baking sheet and roast in the oven for 25–30 minutes, until golden and tender.
3. Cook the Lamb: Heat a skillet over medium-high heat and sear the lamb for 2–3 minutes per side. Transfer it to the oven and roast for 15–20 minutes for medium-rare, or longer if you prefer it well done.
4. Serve: Let the lamb rest for 5–10 minutes before slicing into individual chops. Serve with the roasted vegetables on the side.

This Herb-Crusted Rack of Lamb with Roasted Vegetables is a stunning dish that delivers on both flavor and presentation. The herb crust creates a flavorful exterior that contrasts beautifully with the tender, juicy meat inside. Roasting the vegetables alongside the lamb infuses them with deep, savory flavors, making them the perfect complement. This dish is a true crowd-pleaser and adds a touch of elegance to any Easter luncheon, leaving your guests satisfied and impressed.

Creamy Asparagus Soup with Parmesan Croutons

This Creamy Asparagus Soup with Parmesan Croutons is a light yet satisfying appetizer perfect for an Easter luncheon. The velvety texture of the soup paired with the crunch of golden Parmesan croutons creates a delicious contrast of flavors. With its fresh, springtime flavors and vibrant green color, it’s the ideal starter to welcome the season.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into pieces
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (for croutons)
• 4 slices baguette, cut into cubes
• 2 tablespoons olive oil (for croutons)

Instructions:

1. Cook the Soup: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the asparagus and cook for another 5 minutes, stirring occasionally.
2. Simmer: Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10–15 minutes, or until the asparagus is tender.
3. Blend the Soup: Use an immersion blender or transfer the soup to a blender to puree until smooth. Return to the pot and stir in the heavy cream. Season with salt and pepper to taste.
4. Make the Croutons: Preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil and Parmesan cheese. Spread on a baking sheet and bake for 10–12 minutes, or until golden and crispy.
5. Serve: Ladle the soup into bowls and top with the Parmesan croutons.

This creamy asparagus soup is a perfect way to start your Easter meal, offering a rich, velvety texture balanced by the crispiness of the Parmesan croutons. The fresh asparagus gives the soup a bright, seasonal flavor, while the creamy base adds comfort and warmth. The Parmesan croutons add a delightful crunch, making every spoonful a satisfying experience. This dish is simple to prepare yet feels luxurious, ensuring that your Easter luncheon gets off to a memorable start.

Honey Glazed Carrots with Brown Butter and Thyme

Honey Glazed Carrots with Brown Butter and Thyme is a simple yet elegant side dish that complements any Easter entrée. The sweetness of honey combined with the nutty richness of brown butter creates a flavorful glaze that coats the tender carrots. Infused with fresh thyme, this dish brings out the natural sweetness of the carrots while offering a savory depth that makes it a standout addition to your Easter luncheon.

Ingredients:

• 1 lb baby carrots, peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons honey
• 4 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Prepare the Carrots: Bring a pot of salted water to a boil. Add the baby carrots and cook for about 6-8 minutes until they are tender but still firm. Drain and set aside.
2. Brown the Butter: In a large skillet, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 3-4 minutes.
3. Glaze the Carrots: Add the cooked carrots to the skillet and drizzle with honey. Stir to coat the carrots in the brown butter and honey mixture.
4. Finish the Dish: Season with salt and pepper, and sprinkle with fresh thyme leaves. Toss to combine, then cook for another 2-3 minutes until the carrots are well glazed.
5. Serve: Transfer the glazed carrots to a serving dish and garnish with additional thyme, if desired.

These Honey Glazed Carrots with Brown Butter and Thyme bring a perfect balance of sweet and savory to your Easter luncheon. The brown butter adds a rich, nutty flavor, while the honey gives a delightful sweetness that pairs wonderfully with the earthiness of the thyme. These carrots are a simple yet luxurious addition to your meal, easy to prepare but full of flavor. Their vibrant color and delicious taste will make them a highlight of any Easter gathering.

Lemon Ricotta Pancakes with Fresh Berries

Lemon Ricotta Pancakes with Fresh Berries offer a refreshing twist on a breakfast classic, making them an excellent choice for Easter brunch or a light luncheon. The addition of ricotta cheese results in fluffy, creamy pancakes with a subtle tang, while the zest of lemon provides a bright citrusy note. Topped with a medley of fresh berries, this dish is both visually stunning and deliciously indulgent.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Butter or oil for cooking
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• Maple syrup for serving

Instructions:

1. Prepare the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients, mixing until just combined.
2. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles appear on the surface, then flip and cook for another 2-3 minutes until golden brown on both sides.
3. Assemble the Dish: Stack the pancakes on a serving plate. Top with fresh berries and a drizzle of maple syrup.
4. Serve: Serve immediately, garnished with extra lemon zest or a dusting of powdered sugar if desired.

Lemon Ricotta Pancakes with Fresh Berries are the perfect combination of creamy, fluffy, and tangy flavors. The ricotta cheese makes the pancakes extra soft and tender, while the lemon zest provides a refreshing burst of citrus. Topped with fresh berries and a touch of maple syrup, this dish is a sweet, indulgent treat for any Easter brunch or luncheon. It’s sure to become a favorite in your holiday repertoire for its light yet satisfying texture and its beautiful presentation.

Spinach and Feta Stuffed Chicken Breast

Spinach and Feta Stuffed Chicken Breast is a flavorful and elegant main course for Easter lunch. The tender chicken breast is filled with a mixture of sautéed spinach, creamy feta cheese, and garlic, making each bite deliciously savory and satisfying. This dish is not only easy to prepare but also looks stunning when served, making it a perfect centerpiece for your Easter celebration.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1/4 cup chicken broth

Instructions:

1. Prepare the Spinach Filling: In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 3 minutes. Remove from heat and stir in the crumbled feta cheese and dried oregano. Season with salt and pepper.
2. Stuff the Chicken: Cut a pocket into the side of each chicken breast, being careful not to slice all the way through. Stuff each chicken breast with the spinach and feta mixture. Secure with toothpicks if necessary.
3. Cook the Chicken: Preheat your oven to 375°F (190°C). Heat a skillet over medium-high heat and sear the chicken breasts for 3-4 minutes per side, until golden brown. Transfer the chicken to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4. Prepare the Sauce: In the same skillet, add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 3-4 minutes.
5. Serve: Remove the toothpicks from the chicken and serve with the pan sauce drizzled on top.

Spinach and Feta Stuffed Chicken Breast is a deliciously hearty and flavorful dish that elevates your Easter luncheon. The spinach and feta filling is a perfect balance of creamy and savory, while the chicken remains tender and juicy. The added pan sauce enhances the overall flavor, bringing everything together in a simple yet refined dish. This recipe is easy to make, yet it’s sure to impress your guests with its taste and elegant presentation.

Roasted Asparagus with Parmesan and Lemon

Roasted Asparagus with Parmesan and Lemon is a light, flavorful side dish that makes a perfect accompaniment to your Easter luncheon. The asparagus is roasted to tender perfection with a sprinkle of Parmesan cheese and a zest of lemon, creating a crisp and savory bite that’s balanced with bright citrus notes. This easy-to-make dish is both visually appealing and full of flavor, providing a refreshing contrast to richer Easter dishes.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Asparagus: Spread the asparagus on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
3. Roast the Asparagus: Roast the asparagus in the preheated oven for 10-15 minutes, or until tender and lightly browned at the tips.
4. Add Parmesan and Lemon: Once the asparagus is cooked, sprinkle the Parmesan cheese evenly over the top and return the pan to the oven for another 2 minutes, just until the cheese melts.
5. Finish and Serve: Remove from the oven and drizzle with fresh lemon juice and zest. Garnish with chopped parsley, if desired, before serving.

Roasted Asparagus with Parmesan and Lemon is a wonderful combination of crisp, savory, and fresh flavors that make it an ideal side dish for Easter lunch. The slight char from roasting intensifies the natural sweetness of the asparagus, while the salty Parmesan and zesty lemon elevate the dish to another level of flavor. It’s easy to prepare, yet stunning on the table, making it a perfect choice for any spring gathering.

Easter Deviled Eggs with Dill and Smoked Salmon

Easter Deviled Eggs with Dill and Smoked Salmon is a sophisticated and flavorful twist on the classic deviled egg. With the rich taste of smoked salmon and the fresh burst of dill, these eggs make a great appetizer or side dish for your Easter luncheon. The creamy filling and smoky fish provide a savory experience, while the dill adds brightness and a touch of elegance, making these deviled eggs a crowd-pleasing favorite.

Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 2 ounces smoked salmon, chopped
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool.
2. Prepare the Filling: Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, lemon juice, and chopped dill, mixing until well combined. Season with salt and pepper to taste.
3. Add the Smoked Salmon: Gently fold the smoked salmon into the yolk mixture.
4. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish and Serve: Sprinkle with paprika and garnish with a small sprig of dill. Serve chilled.

These Easter Deviled Eggs with Dill and Smoked Salmon offer a delightful twist on the traditional deviled egg, making them a standout appetizer for any Easter gathering. The smoky richness of the salmon combined with the creamy filling and the bright hint of dill creates a luxurious flavor profile that’s sure to impress your guests. Whether served as an appetizer or a side, these eggs add a touch of elegance to your Easter table and are perfect for those looking to try something a little different this holiday season.

Baked Ham with Brown Sugar and Mustard Glaze

Baked Ham with Brown Sugar and Mustard Glaze is a classic and flavorful centerpiece for your Easter luncheon. The ham is glazed with a rich mixture of brown sugar, Dijon mustard, and a touch of vinegar, creating a perfect balance of sweetness and tang. Slow-roasted to perfection, the glaze caramelizes, forming a glossy, flavorful crust on the outside, while the ham stays juicy and tender on the inside. This dish is both delicious and impressive, making it a perfect choice for Easter celebrations.

Ingredients:

• 1 bone-in ham (about 6-8 lbs)
• 1/2 cup brown sugar, packed
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• Fresh herbs (rosemary or thyme) for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Prepare the Glaze: In a small saucepan, combine the brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and a pinch of salt and pepper. Stir over medium heat until the sugar dissolves and the mixture comes to a simmer. Cook for 3-4 minutes until slightly thickened.
3. Prepare the Ham: Score the surface of the ham in a diamond pattern, being careful not to cut too deep. Place the ham in a roasting pan, fat side up.
4. Glaze the Ham: Brush the ham generously with the glaze, making sure to get into the crevices of the scoring. Reserve some glaze for basting later.
5. Roast the Ham: Roast the ham in the preheated oven for 1.5 to 2 hours, basting every 30 minutes with the reserved glaze. The ham is done when it reaches an internal temperature of 140°F (60°C).
6. Serve: Let the ham rest for 15 minutes before slicing. Garnish with fresh herbs if desired.

Baked Ham with Brown Sugar and Mustard Glaze is the ultimate Easter dish, offering a perfect combination of sweet and savory flavors that will please any crowd. The brown sugar and mustard glaze create a beautiful caramelized crust that adds both flavor and texture to the tender ham. It’s a dish that is easy to make yet impresses with its bold, rich flavors. Whether served as the main attraction or as part of a larger Easter spread, this glazed ham will be a memorable centerpiece that everyone will enjoy.

Spring Vegetable Salad with Lemon Vinaigrette

Spring Vegetable Salad with Lemon Vinaigrette is a fresh and vibrant dish that’s perfect for a light and healthy Easter luncheon. It’s packed with colorful seasonal vegetables, including asparagus, peas, radishes, and baby carrots, all drizzled with a zesty homemade lemon vinaigrette. This salad offers a delightful balance of crunch, freshness, and citrusy brightness, making it a refreshing complement to heavier Easter mains like roast lamb or ham.

Ingredients:

• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby carrots, sliced
• 1/2 cup radishes, thinly sliced
• 1/2 cup sugar snap peas
• 2 cups mixed greens (e.g., arugula, spinach, or watercress)
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Blanch the Vegetables: Bring a large pot of water to a boil. Add the asparagus and carrots and cook for 3-4 minutes, until tender-crisp. Remove and transfer to an ice bath to stop the cooking process. Once cooled, drain and set aside.
2. Prepare the Salad: In a large bowl, combine the asparagus, carrots, radishes, sugar snap peas, and mixed greens.
3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
4. Toss and Serve: Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

This Spring Vegetable Salad with Lemon Vinaigrette is an excellent choice for anyone looking to incorporate a lighter, healthier dish into their Easter menu. The fresh and crisp vegetables, paired with the tangy lemon dressing, provide a satisfying contrast to the richer flavors typically found in Easter meals. It’s easy to prepare, visually stunning, and offers a burst of fresh flavors, making it a perfect addition to your springtime feast.

Honey Glazed Carrots with Thyme

Honey Glazed Carrots with Thyme is a simple yet elegant side dish that adds a touch of sweetness and aromatic flavor to your Easter luncheon. The carrots are cooked until tender and then glazed with a honey and thyme mixture, creating a glossy, caramelized coating. The honey’s natural sweetness complements the earthy flavor of the carrots, while the thyme adds a savory, herby note that rounds out the dish. This is a must-have side that pairs beautifully with roast meats or poultry.

Ingredients:

• 1 lb carrots, peeled and sliced into 1/4-inch rounds
• 2 tablespoons unsalted butter
• 3 tablespoons honey
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Cook the Carrots: Bring a large pot of salted water to a boil. Add the sliced carrots and cook for 6-8 minutes, or until tender. Drain and set aside.
2. Prepare the Glaze: In a large skillet, melt the butter over medium heat. Add the honey and thyme leaves, stirring to combine. Cook for 2-3 minutes, until the mixture becomes slightly thickened.
3. Glaze the Carrots: Add the cooked carrots to the skillet and toss them in the honey glaze, making sure they are evenly coated. Continue to cook for another 3-4 minutes, allowing the carrots to caramelize slightly.
4. Serve: Season with salt and pepper to taste, then transfer the glazed carrots to a serving dish and serve immediately.

Honey Glazed Carrots with Thyme are a simple yet flavorful dish that enhances the natural sweetness of the carrots with a touch of honey and the earthy depth of thyme. This dish is a fantastic addition to any Easter luncheon, offering a delightful combination of sweet and savory flavors that pair wonderfully with roasted meats or chicken. It’s quick to make, but the rich flavors make it seem like a special treat, ensuring it will be a favorite at your table.

Roasted Lemon Garlic Chicken

Roasted Lemon Garlic Chicken is a classic and flavorful main dish that’s perfect for any Easter celebration. The chicken is marinated with fresh garlic, lemon juice, and herbs, then roasted to golden perfection. The result is a juicy, tender chicken with a crispy, flavorful skin. The lemon and garlic infusion provides bright, aromatic flavors that elevate the chicken, making it a showstopping centerpiece for your Easter luncheon.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 3 cloves garlic, minced
• 1 lemon, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Remove the giblets from the chicken and pat it dry with paper towels. Season the chicken generously with salt and pepper, both inside and out.
2. Make the Marinade: In a small bowl, combine the minced garlic, juice from one lemon half, olive oil, thyme, and rosemary. Mix well.
3. Marinate the Chicken: Rub the garlic-lemon mixture all over the chicken, making sure to coat it evenly. Place the lemon halves inside the cavity of the chicken. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more intense flavor.
4. Roast the Chicken: Place the chicken on a roasting rack in a roasting pan. Roast in the preheated oven for 1.5 to 2 hours, or until the chicken’s internal temperature reaches 165°F (74°C).
5. Serve: Let the chicken rest for 10 minutes before carving. Serve with the pan juices and a garnish of fresh herbs if desired.

Roasted Lemon Garlic Chicken is a classic Easter main that is simple to make yet full of flavor. The citrusy brightness from the lemon and the fragrant garlic and herbs infuse the chicken with incredible taste, while the roasting process creates a beautiful golden-brown skin. This dish is not only delicious but also versatile, making it an excellent choice to serve with a variety of sides for a complete Easter meal. Your guests will be impressed by the savory aroma and tender texture of this juicy chicken.

Spring Risotto with Peas and Asparagus

Spring Risotto with Peas and Asparagus is a creamy, comforting dish that celebrates the season’s fresh flavors. The combination of tender asparagus and sweet peas complements the rich, creamy texture of the risotto. Finished with Parmesan cheese and a touch of lemon zest, this dish is an ideal accompaniment for any Easter entrée, adding a bit of elegance and sophistication to your luncheon. Its lightness makes it a perfect pairing with roasted meats or grilled fish, offering a satisfying yet refreshing side.

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups chicken or vegetable broth, kept warm
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon fresh lemon zest
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Cook the Rice: Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring to toast the rice. Pour in the white wine and cook until mostly absorbed.
3. Add the Broth: Begin adding the warm broth, one ladleful at a time, to the rice mixture. Stir frequently and allow each addition to be absorbed before adding the next. Continue this process until the rice is tender and creamy, about 20-25 minutes.
4. Finish the Risotto: While the rice is cooking, steam or blanch the asparagus and peas until just tender, about 3 minutes. Add them to the risotto in the last 5 minutes of cooking.
5. Mix and Serve: Stir in the Parmesan cheese, lemon zest, and season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan if desired.

Spring Risotto with Peas and Asparagus is a wonderful way to highlight the best of spring’s fresh produce. The creamy risotto, combined with the vibrant vegetables, creates a delightful balance of textures and flavors. The dish is both indulgent and light, making it a great choice for Easter. It pairs well with a variety of mains and adds a luxurious touch to any meal. Your guests will appreciate the depth of flavor and the beautiful, seasonal ingredients that shine in this dish.

Lemon Curd Tart with Fresh Berries

Lemon Curd Tart with Fresh Berries is a vibrant and refreshing dessert that will end your Easter luncheon on a sweet and tangy note. The tart features a buttery, flaky crust filled with rich, smooth lemon curd and topped with an assortment of fresh berries. The tartness of the lemon curd is perfectly balanced by the sweetness of the berries, making it a light yet indulgent treat that’s sure to impress your guests. This dessert is a beautiful, colorful centerpiece that celebrates spring’s bounty.

Ingredients:

• 1 pre-baked tart shell (store-bought or homemade)
• 1 cup fresh lemon juice (about 4 lemons)
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
• Powdered sugar for dusting (optional)

Instructions:

1. Make the Lemon Curd: In a medium saucepan, whisk together the lemon juice, sugar, and eggs. Cook over medium heat, stirring constantly until the mixture thickens and reaches a custard-like consistency (about 10 minutes).
2. Finish the Curd: Remove from heat and whisk in the butter, one cube at a time, until smooth. Stir in the vanilla extract. Let the curd cool slightly before pouring it into the pre-baked tart shell.
3. Chill the Tart: Refrigerate the tart for at least 2 hours to allow the curd to set.
4. Top with Berries: Before serving, arrange the fresh berries on top of the tart in a decorative pattern. Dust with powdered sugar if desired.
5. Serve: Slice the tart into wedges and serve chilled.

Lemon Curd Tart with Fresh Berries is a visually stunning and delicious dessert that’s perfect for any springtime occasion, especially Easter. The combination of the tangy lemon curd and sweet, juicy berries creates a harmonious flavor profile that is both refreshing and indulgent. The buttery, flaky crust adds a satisfying crunch, making each bite a delightful experience. It’s a dessert that’s not only easy to prepare but also elegant enough to be the star of your Easter table. Your guests will be delighted by this vibrant, citrusy treat.

Baked Ham with Brown Sugar and Pineapple Glaze

Baked Ham with Brown Sugar and Pineapple Glaze is a show-stopping dish that brings sweetness and savory flavors to your Easter table. The ham is glazed with a mixture of brown sugar, pineapple juice, and Dijon mustard, creating a glossy, caramelized exterior. The glaze infuses the ham with flavor, while the slow roasting ensures it’s juicy and tender. This dish is not only flavorful but also easy to prepare, making it a perfect centerpiece for your Easter luncheon.

Ingredients:

• 1 (6-8 lb) bone-in ham
• 1 cup brown sugar
• 1/2 cup pineapple juice
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon ground cloves
• Salt and pepper to taste

Instructions:

1. Prepare the Ham: Preheat your oven to 325°F (165°C). Score the surface of the ham in a diamond pattern, making shallow cuts about 1/4-inch deep. This will allow the glaze to penetrate the meat.
2. Make the Glaze: In a small saucepan, combine the brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, and ground cloves. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved and the glaze thickens slightly, about 5-7 minutes.
3. Glaze the Ham: Place the ham on a roasting rack in a large roasting pan. Brush half of the glaze over the ham, making sure it gets into the cuts.
4. Roast the Ham: Roast the ham in the preheated oven for 1.5-2 hours, basting every 30 minutes with the remaining glaze. The ham is done when it reaches an internal temperature of 140°F (60°C).
5. Serve: Let the ham rest for 10 minutes before carving. Serve with the pan drippings.

Baked Ham with Brown Sugar and Pineapple Glaze is a classic Easter dish that is both sweet and savory, creating a mouthwatering combination of flavors. The glaze adds a caramelized richness to the ham, while the roasting process ensures it remains juicy and tender. This dish is sure to be the star of your Easter luncheon, offering a delicious centerpiece that pairs perfectly with a variety of sides. With minimal effort and maximum flavor, this ham will impress your guests and become a holiday favorite.

Note: More recipes are coming soon!